What possessed me to plant nine summer squashes for two people? Maybe I can’t resist variety, or more likely I planted an entire flat of jade, golden and emerald zucchini and couldn’t give away enough seedlings. Now, the future has caught up, and it’s zucchini for dinner.

A Brief History

Zucchini, also known as courgette, is a summer squash that belongs to the Cucurbitaceae family. It’s originally from Central and South America, and crossed to Europe as part of the Columbian exchange.

In the late 19th century, Italians developed the zucchini as we know it. The English “zucchini” comes from the Italian “zucchino,” meaning a small squash, which immigrants brought to the States in the early 20th century.

My Top Zucchini Cuisine

If I were to choose a cuisine that can handle night after night of zucchini, it would be — Italian.

(If I had the space, my other choices would be Mexican and Greek.)

Hop on board for our culinary tour, but first I want you to imagine cooking these ideas without recipes.

Instead, choose a shape to cut the zucchinis, a technique for cooking them with, and the flavors will fall into place.

La zucchina va in Italia

A few delicious ideas featuring zucchini: slice into long slabs, roast them to reduce the water content, and layer as a lasagna with fresh basil and ricotta. Stuffed and fried zucchini blossoms are a delicate treat; fill them with a lemon ricotta and herb mixture. Incorporate roasted chunks into a minestrone for added depth. Spiralize firm, fresh into zoodles, place them in a colander, sprinkle with salt, and let sit for 15-30 minutes to draw out the moisture. Rinse, pat dry, and then sauté, blanch, or roast. Toss with a pesto. Try marinating slices in lemon juice and olive oil before grilling to enhance their flavor and texture.

Italian Flavors For Zucchini

Herbs: basil, oregano, parsley, thyme, rosemary and sage

Spices: garlic, red pepper flakes, black pepper, fennel and nutmeg with creamy dishes

Vegetables: tomatoes — sun dried for use in sauces, peppers especially sweet Italian reds, caramelized onions, eggplant like in caponata, mushrooms to add umami

Cheeses: Parmesan, mozzarella, Pecorino romano, gorgonzola

Vinegars: balsamic, red wine, sherry

Nuts: pine nuts, walnuts and almonds

More Mouth-Watering Ideas

Grilled Zucchini with Basil and Parmesan: Grill zucchini slices and top with fresh basil leaves and grated Parmesan cheese. Drizzle with a bit of olive oil and balsamic vinegar.

Zucchini and Tomato Caprese: Layer slices of thin zucchini, tomatoes, and mozzarella. Drizzle with olive oil, balsamic vinegar, and sprinkle with fresh basil and sea salt.

Zucchini and Ricotta Stuffed Shells: Mix ricotta with a dash of nutmeg, with sautéed zucchini, garlic, and fresh herbs. Stuff into pasta shells and bake with marinara and mozzarella.

Zucchini and Mushroom Risotto: Sauté zucchini and mushrooms with garlic and thyme. Stir into a creamy risotto and finish with Pecorino Romano.

Zucchini Pesto Pasta: Make a pesto with fresh basil, garlic, walnuts, Parmesan, and olive oil. Toss with spiralized zucchini noodles (zoodles) and top with cherry tomatoes.

Zucchini and Eggplant Medley: Roast zucchini, eggplant, bell peppers, onions, and tomatoes with garlic and herbs like rosemary and oregano.

Zucchini Caponata

This is closer to the classic, but I roast the veggies instead of boiling.

For roasting

2 lbs zucchini cut into small cubes

2 large red peppers, cut into a small dice

1 medium onion, chopped

2 tablespoons extra virgin olive oil

Additions

½ cup Italian parsley, chopped

½ cup celery, cut into a small dice

½ cup green olives

2 tablespoons capers, rinsed

¼ cup raisins

¼ cup pine nuts or pepita seeds

Dressing

2 tablespoons tomato paste

2 tablespoons coconut sugar, or brown sugar

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

1 tablespoon fish sauce, anchovy based (Red Boat)

1 clove garlic, minced

½ teaspoon sea salt

¼ teaspoon cayenne pepper

1. Preheat the oven to 425 F. Line a baking sheet with parchment paper. Roast the veggies on a middle shelf for about 25 minutes or until the peppers and onions are sweet.

2. Using a food processor, pulse the veggies, parsley, celery, olives, capers, raisins and nuts together until tapenade or relish consistency (about 10 to 12 pulses). Put the relish into a serving bowl.

3. Rinse out the processor bowl, and process the dressing ingredients together until creamy and smooth. Stir the dressing into the relish and allow time to meld the flavors. It’s even better the next day. Keep refrigerated and serve at room temperature.

4. Serve with chopped fresh tomatoes, mozzarella and fresh basil. Try molding the relish into a fun shape to serve.